I was going to say of all the pies in all the world cream pies are my favorite. Then I remembered pumpkin, which made me think of pecan. Okay so I like a lot of pies. But I really do like cream pies too. This one did not disappoint. It was super yummy, probably because it had banana which is my favorite fruit! Once when my niece was really little and I brought out some banana cookies she proclaimed “You must really like bananas, you put them in everything”. Well it’s true I do like bananas in my baking so without further ado here is the recipe.
Original recipe adapted from Allrecipes.
- 1 1/4 cup graham cracker crumbs
- 1/2 cup butter, melted
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1 1/2 cups milk
- 2 cups whipping cream, divided
- 3 egg yolks, lightly beaten
- 1 tablespoon butter or margarine
- 2 teaspoons vanilla extract
- 4 (1 ounce) squares semi-sweet chocolate, melted
- 2 medium firm bananas. sliced
1. Mix graham cracker crumbs and melted butter and press into pie plate. Set aside.
2. Mix sugar, cornstarch, salt and milk together in medium saucepan.Gradually add 1 cup of whipping cream. Cook over medium-high heat until thickened and bubbly, stirring often.
3. Whisk a small amount into egg yolks. Add egg yolk mixture back to saucepan and cook for an additional 2 minutes , stirring constantly. Remove from heat and stir in 1 tbsp. butter and vanilla.
4. Melt chocolate in microwave safe medium-sized bowl. Stir in half of the custard you just made on the stove.
5. Pour remaining half into pie crust. Put Saran wrap on and place in fridge for about 1 hour. PLace Saran wrap on top of chocolate mixture in bowl and place in fridge for 1 hour.
6. After fully cooled place sliced bananas on top of custard mixture in pie plate. Top with chocolate mixture.
7. Beat remaining 1 cup whipping cream and put on top of pie. Refrigerate for an additional 2 hours.
8. Eat and Enjoy!